Can I use brown rice instead of white rice?

Yes, but you'll need to adjust the cooking time. Brown rice takes longer to cook; around 6 to 7 hours on low. You may also need to increase the broth by ½ cup to keep the rice tender and moist.

How can I keep the rice from getting mushy?

Be sure to use long-grain white rice, rinse it well, and avoid stirring during cooking. Also, place the chicken on top so the rice doesn’t absorb too much liquid too quickly.

Can I prep this the night before?

Absolutely. Combine the rice, broth, onion, garlic, herbs, and lemon juice in the slow cooker insert. Cover and refrigerate overnight. In the morning, place the chicken on top and start cooking.

Can I freeze leftovers?

Yes! Let everything cool completely, then store in an airtight container for up to 3 months. When reheating, add a splash of broth or water to restore moisture.

Slow cooker lemon herb chicken and rice: Easy Flavor Hit in One Pot

Name: Slow Cooker Lemon Herb Chicken and Rice
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 4–6 bone-in chicken thighs; 1 cup long-grain white rice, rinsed; 2 ½ cups chicken broth; 1–2 lemons (sliced and juiced); 3 garlic cloves, minced; 1 small onion, chopped; 1 tbsp olive oil (optional, for searing); 1 tsp dried thyme; ½ tsp dried rosemary; 1 tsp dried parsley or Italian seasoning; Salt and pepper to taste; 1 tbsp butter (optional); Fresh parsley for garnish (optional)

Ingredients

Scale

4–6 bone-in chicken thighs

1 cup long-grain white rice, rinsed

2 ½ cups chicken broth

1–2 lemons (sliced and juiced)

3 garlic cloves, minced

1 small onion, chopped

1 tbsp olive oil (optional, for searing)

1 tsp dried thyme

½ tsp dried rosemary

1 tsp dried parsley or Italian seasoning

Salt and pepper to taste

1 tbsp butter (optional)

Fresh parsley for garnish (optional)

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Instructions

1. Optional: Sear chicken thighs in olive oil, 2–3 mins per side.

2. Add rice, garlic, onion, thyme, rosemary, parsley to the slow cooker. Stir in broth.

3. Top with lemon slices and seared chicken. Squeeze lemon juice over everything.

4. Cook on low for 4–5 hours, or until chicken is 165°F and rice is tender.

5. Let rest 5–10 mins, fluff rice, and garnish with fresh parsley. Serve warm.

Notes

Swap thighs for breasts if preferred – reduce cook time slightly.

Add frozen peas in the last hour for a veggie boost.

Use low-sodium broth to control salt levels.

For creaminess, stir in Parmesan or a splash of heavy cream before serving.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 4 hours
Category: Slow Cooker
Method: Slow Cook
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 410
Sugar: 1g
Sodium: 550mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 34g
Cholesterol: 120mg